Breakfast Quiche - Chef Recipe by Richard Ousby

Ingredients

Sourdough Crust:

1 loaf of sourdough from your local bakery.

Quiche Mix:

500mL thickened cream
3 whole extra large eggs
2 extra large egg yolk
10g salt
3g fresh cracked black pepper
40g Gruyere cheese, grated
20g chives, finely chopped
70g diced bacon (optional)

Method

Sourdough Crust:

Cut the bread top off (keep the base about 5cm high).

Slowly pick the inside bread out, avoid breaking the shell.

Pre-bake the shell at 165 C for 10 minutes.

Set aside.

Quiche:

Preheat oven to 155 C using the Electrolux Steam function.

Place whole eggs, egg yolks, cream, salt and pepper in a large bowl. Whisk until combined.

Pass the mix through a fine strainer.

Caramelise the diced bacon in a frying pan and then cool slightly.

Add the cold caramelised bacon, grated Gruyere cheese and chives to the quiche mix.

Season with salt and pepper. Mix well and pour into the sourdough bread shell.

Bake the quiche for 40 minutes or until set.

Credits: Richard Ousby Electrolux ambassador and Executive Chef of Stokehouse Restaurants in Brisbane and Melbourne.